Here is the reason why the steamed buns tend to collapse. 7. Now again add 2 tbsp of plain hot water to the boiling syrup. Your rasgulla’s look very soft and mouth watering. In winter I usually make it with only date palm jaggery. Flour is also one reason why the cookies become hard after baking. Make sure to knead the chenna until it becomes smooth and soft texture, it might take around 7-8 minutes. This is not a mistake. Add Rose water. If it does not curdle completely then add little more lemon juice and stir. I skipped the step of keeping the chhena for an hour after squeezing out the water, and added too much of maida to make balls. So cannot give you the exact time, but follow the above-mentioned signs to determine chenna is kneaded well or not. Try it and you’ll notice. My rasgulla puff up and then they collapse in a few minutes, what's wrong? Let it rest 15 to 20 minutes for binding to work. by 25 Min's and check often toward the end of … Add 3 cups of water and 1 cup of sugar. No need to hang or put the weight on it. If there is too less moisture in the chenna, then the rasgulla becomes rubbery, dense and shrinks or flattens after cooking and cooling. Sometimes, it doubles in size but shrinks after cooking. After a bun is steamed for some time, the air bubble inside the bun will expand due to the heat. Over kneading makes them shrink after cooking. Explore Rasgulla photos and videos on India.com 1. 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I have had rasgulla only two or three times as rasgullas,otherwise I often buy Haldiram’s rasgulla tin … Heat till all the sugar is absorbed. You did not knead Chenna fine enough. I love date palm jaggery or khajur gur rasgulla. I add sugar in two stages. i used paneer frm 1 ltr milk, 2tspflour, sugarsyrup, 1/4tsp baking powder. I am outlining the steps after you have made the fresh chenna so please check out this post on how to make chenna.. You waited too long to cook the rasgullas after the balls were made. . Do not knead chhena after it starts to release the fat in step-5. 2. Rasgulla becomes hard and rubbery because of two reasons either you add more cornflour or maida and semolina than required while kneading, or mistakenly overcooked them in very high temperature. Why my rasgulla have shrunk or flattened after cooking? Don’t overcook otherwise rasgulla will become hard. US measuring cups are used (1 cup = 240 ml). Rasgulla Recipe Video | Sponge Rasgulla Recipe | Chena Rasgulla Loved by all, the traditional Bengali sweet, here's for you the Rasgulla recipe. 5. This kneading is really important as it helps in forming proper balls of rasgulla and eliminates breaking of the rasgulla when boiling in sugar syrup. The main ingredient in preparing Rasgulla is milk. My rasgullas turn out hard, what's wrong? I am using 8-inch diameter deep saucepan. These snow balls are favorite among many and can be easily prepared at home. The Rasgulla are made with small, round and smooth balls of cottage cheese which are cooked in a mild to a moderate sweet sugar syrup. Or put the weight on it for some time and let the excess water run out and soak that by a paper towel. The cooking time depends on the size of the ball, amount and age of the binding mix. After a lot of experiments, I came up with two solutions. Turn off the heat and start adding lemon juice and keep stirring. I love Sooji Gulabjamun made by Mom - simply because it is not made of all purpose flour, when served hot , it just melts in your mouth and tastes so wonderful ….Yummy! I tried your rasgulla recipe 2 times. You have added too much of baking powder. Fortunately, the result is always repeatable. Just squeezing will do the job. It is necessary to keep the syrup boiling all the time while cooking the rasgulla in it. Add one cup of cold water to shock the syrup. Professionals will cook rasgullas in water with a very little amount of sugar in it. (not high that it is boiling too rapidly). Baking the cake for too long. Serve cold. Shortly after West Bengal got credit for their rasgulla, Mr Mohanty told the Times of India that his research so far has found mentions of the dessert in 15th Century Orissa literature. It makes perfectly soft and spongy with melt-in-your-mouth kind. 4. Using a full cream milk gives you the best rasgulla. Set over a large bowl. It is hard to separate Bengalis from the rasgulla or the "roshogolla" as they call it. These are cooked in sugar syrup till they turn light and spongy. 4. Hope this helps. Remove the Cheese balls. Join Yahoo Answers and get 100 points today. Thanks in advance Shikha ****************************************************************. Your email address will not be published. Substitute: 2 Tablespoons of All purpose flour (Maida) and a pinch of baking soda (Double acting). The process is similar to how paneer is made – curdling milk and separating the cheese from the whey. This rasgulla recipe is a foolproof recipe that is nearly impossible to mess up. Prepare a sieve for straining by lining a large fine-mesh sieve with several layers of cheese cheesecloth or use man’s handkerchief or thin cotton cloth. Add balls into rolling boil sugar syrup. Tips To Make Best Bengali Rasgulla Recipe Type of milk: To make soft and sponge rasgulla always use fresh full-fat milk or whole milk. Put in refrigerator. 3. Cookies also become hard if the liquid being mixed is not enough. 3. I hope they turn out perfect for you next time too. It is made from ball-shaped dumplings of chhena… Yes, sweet spongy delicious rasgulla in a new flavour. Now you can see that rasgulla have increased more than double the size. Then separating the chenna (paneer or indian cottage cheese) and whey by draining in a muslin cloth. Add sugar. Please tell me what can b the reason . I have tried making rasgulla at home so many times and failed so many times. Heat till sugar is absorbed. This makes it easier for the rasgulla to absorb water and cook thoroughly. ******************************************************************. 1. Too much vinegar/lemon juice was used 2. Some call it Rasgulla, Rasgulle or rosogolla in Bengali.. Whatever the name is – Theses sweet cheese balls are really sinful dessert, compel your mouth to drop water. Once the milk solids and greenish whey are separated, Strain the mixture using a prepared strainer. Also it should not be dry. Turn off heat. Plus, it should be deep enough that it stays submerged into the syrup. Rasgulla or rashogulla is one of the most popular recipe from Bengal , East India. For dark or glass bake ware lower the oven temp. You did not add enough baking powder. popular milk-based sweet treat that originates from the state of West Bengal Make smooth, crack-free balls and keep them covered with a clean kitchen towel to avoid drying. Go grab Authentic Bengali Rasgulla Recipe here. If there are too much flour or a stronger flour is used such as bread flour, this will contribute to the hardness of the cookie. Soft and spongy balls made of fresh paneer and dipped in sugar syrup. But i faced 2 issues: 1) They were not spongy. Spongy rasgulla is ready to serve after cooling. Again start kneading till you get a smooth dough ball. There is always moisture escaping the bread when cooling. Normal colors of choice are yellow and pink. Let it cool to at least warm and THEN, re-introduce Cheese balls. When should we put it back in sugar syrup? *********************************************************************. 2. Check the chenna, It should be moist (not wet). With Step by Step pictures and instructions for easy understanding!Rasgulla is a milk sweet from Bengal, with just milk as main ingredient. Now add all purpose flour and rose water. Rasgulla (Cottage Cheese Balls Soaked in Sugar Syrup) is one of the most popular desserts of the Indian subcontinent.It is often called Roshogolla in Bengali. Rasgulla recipe, with all the ingredients in your pantry. I have tried making rasgulla last night, they were a disaster. Do not cook it … You just cannot have only one. Stir. There are a few reasons why your cake could become hard after you bake it. For light metal bake ware follow the instructions on the box. Start kneading the chenna, while kneading use the light pressure from your palm. Bring it to a boil. Now after 30 to 40 minutes remove the chenna/ paneer from the muslin cloth and transfer it to a plate. Knead till it comes together like a dough. Get your answers by asking now. While kneading if you feel it has too much moisture then increase the amount of flour. If you do not have baking powder, just add Maida or Sooji as a binder and cook rasgulla in plain water in a pressure cooker. There are four possibilities. The drained chenna is kneaded and then rolled to balls. Add the remaining one cup of sugar. Now if you look inside the dough, you won’t see any granules of milk solids like you noticed earlier. The first step in making rasgulla is to making chenna. So if the chenna has too much water or moisture, then the rasgulla disintegrates or breaks while cooking. The chenna is made into balls and cooked in sugar syrup. In Step 4, flatten the cheese ball in your hand, place the Batasha and re-roll it in to a ball. This allows the rasgulla to remain soft and puff easier. Add lemon Juice. Add desired food color in Step 2 while whipping cheese. A popular dessert made with ball shaped paneer/chhena or cottage cheese dumplings cooked in light sugar syrup. Take sugar and water in a pan and bring it to a rolling boil on medium. The balls will puff up in about 5 to 10 minutes. I want to try it at home this week. I know all my mistakes, but now I dont want to throw it like that. To make colored Rasgulla, do NOT add food color to the milk. Just use cake flour because of its low-gluten content information is a foolproof recipe that is impossible... Though from inside full cream milk gives you the best rasgulla, do n't forget check! Stop kneading as soon as your hand knead the chenna/ paneer from the whey instead curd! 'S wrong might take around 7-8 minutes and let the excess water run out and soak that a. 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Texture, it will expand the cooking time depends on the quantity you’re making, remove... Similar to how paneer is made into balls and cooked in sugar syrup the!